Bread was the most important source of dietary nutrients in Saljuq Anatolia. Although bread provided essential nourishment as the main portion of daily meals, the topic has not yet been fully studied. Based on research in sources of the period, this article examines the social place and economic value of bread, from preparation to consumption, in Saljuqid food culture.
Bread Saljuq Anatolia Bakery Products Bread Prices Bread Consumption in the Saljuq Anatolia.
Ekmek, Selçuklu Anadolusu’nda bizzat yemeğin özünü oluşturan en temel besin kaynağıdır. Bu derece önemli olmasına rağmen, bugüne kadar müstakil bir araştırılmaya konu edilmemiştir. Bu araştırma, dönemin kaynaklarından hareketle, Selçuklular zamanında Anadolu’da ekmeğin hazırlanmasından tüketimine kadar geçirdiği bütün safhaların incelenerek Selçuklu beslenme kültüründeki yerinin ve ekonomik değerinin tespitine matuftur.
Ekmek; Selçuklu Anadolusu; Unlu Mamuller; Ekmek Fiyatı; Selçuklu Anadolu'sundaki Ekmek Tüketimi
Primary Language | Turkish |
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Journal Section | Makaleler |
Authors | |
Publication Date | November 5, 2014 |
Published in Issue | Year 2014 Volume: 1 Issue: 1 |
MUJOT publishes scientific studies such as research articles, review articles; historiographic studies, archival and monographic source publications, scholarly translation and transcriptions, bibliography and chronologies, book and thesis reviews, interviews and obituary studies along with announcements about related subjects about Turkic World particularly in the fields of language, culture, literature, history, folklore, geography and art.